CH399891A - Procédé de fabrication d'un chocolat thermoconsistant - Google Patents

Procédé de fabrication d'un chocolat thermoconsistant

Info

Publication number
CH399891A
CH399891A CH1387461A CH1387461A CH399891A CH 399891 A CH399891 A CH 399891A CH 1387461 A CH1387461 A CH 1387461A CH 1387461 A CH1387461 A CH 1387461A CH 399891 A CH399891 A CH 399891A
Authority
CH
Switzerland
Prior art keywords
chocolate
thermally
consistent
manufacturing process
manufacturing
Prior art date
Application number
CH1387461A
Other languages
English (en)
Inventor
Gian-Franco Dr Schubiger
Walter Dr Rostagno
Original Assignee
Nestle Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestle Sa filed Critical Nestle Sa
Priority to CH1387461A priority Critical patent/CH399891A/fr
Priority to GB44035/62A priority patent/GB1000159A/en
Priority to US239328A priority patent/US3218174A/en
Priority to BR144882/62A priority patent/BR6244882D0/pt
Priority to ES282763A priority patent/ES282763A1/es
Priority to SE12695/62A priority patent/SE311799B/xx
Priority to DK512162AA priority patent/DK104602C/da
Publication of CH399891A publication Critical patent/CH399891A/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
CH1387461A 1961-11-29 1961-11-29 Procédé de fabrication d'un chocolat thermoconsistant CH399891A (fr)

Priority Applications (7)

Application Number Priority Date Filing Date Title
CH1387461A CH399891A (fr) 1961-11-29 1961-11-29 Procédé de fabrication d'un chocolat thermoconsistant
GB44035/62A GB1000159A (en) 1961-11-29 1962-11-21 Heat-resistant chocolate article and process for its manufacture
US239328A US3218174A (en) 1961-11-29 1962-11-21 Process for preparing a heat resistant chocolate product
BR144882/62A BR6244882D0 (pt) 1961-11-29 1962-11-23 Processo para a fabricacao de chocolate termo-consistente
ES282763A ES282763A1 (es) 1961-11-29 1962-11-23 Procedimiento de fabricación de un chocolate termoconsistente
SE12695/62A SE311799B (fr) 1961-11-29 1962-11-26
DK512162AA DK104602C (da) 1961-11-29 1962-11-28 Fremgangsmåde til fremstilling af varmebestandig couverture.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1387461A CH399891A (fr) 1961-11-29 1961-11-29 Procédé de fabrication d'un chocolat thermoconsistant

Publications (1)

Publication Number Publication Date
CH399891A true CH399891A (fr) 1965-09-30

Family

ID=4396086

Family Applications (1)

Application Number Title Priority Date Filing Date
CH1387461A CH399891A (fr) 1961-11-29 1961-11-29 Procédé de fabrication d'un chocolat thermoconsistant

Country Status (7)

Country Link
US (1) US3218174A (fr)
BR (1) BR6244882D0 (fr)
CH (1) CH399891A (fr)
DK (1) DK104602C (fr)
ES (1) ES282763A1 (fr)
GB (1) GB1000159A (fr)
SE (1) SE311799B (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996017523A2 (fr) * 1994-12-09 1996-06-13 Cadbury Schweppes Plc Procede de fabrication d'un chocolat a faible teneur en graisses
US6419970B1 (en) 1997-01-11 2002-07-16 Mars, Incorporated Methods of setting chocolate and products produced by same
US6488979B1 (en) 1998-06-16 2002-12-03 Victor R. Davila Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity
WO2010143067A1 (fr) 2009-06-12 2010-12-16 Mars, Incorporated Compositions de chocolat contenant de l'éthylcellulose
US11896018B2 (en) 2010-11-15 2024-02-13 Mars, Incorporated Dough products comprising ethylcellulose and exhibiting reduced oil migration

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH489211A (fr) * 1968-07-09 1970-04-30 Nestle Sa Procédé de fabrication d'un chocolat thermorésistant
US5149560A (en) * 1991-03-25 1992-09-22 Mars, Inc. Heat-resistant chocolate and method of making same
GB0014570D0 (en) * 2000-06-14 2000-08-09 Nestle Sa Milk chocolate containing water
US20050118327A1 (en) * 2003-12-02 2005-06-02 Best Eric T. Tropicalizing agent, and methods for making and using the same
US8617635B2 (en) * 2005-06-01 2013-12-31 The Hershey Company Chocolate products containing amorphous solids and methods of producing same
PL2272377T3 (pl) 2009-07-09 2012-11-30 Kraft Foods R & D Inc Sposób wytwarzania produktu cukierniczego
BR112013023870A2 (pt) * 2011-03-18 2016-12-13 Hershey Co método de produzir um produto de confeitaria de chocolate estável ao calor
GB201106991D0 (en) * 2011-04-27 2011-06-08 Cadbury Uk Ltd Temperature tolerant chocolate
GB201106989D0 (en) * 2011-04-27 2011-06-08 Cadbury Uk Ltd Temperature tolerant chocolate
EP2567622B2 (fr) * 2011-09-12 2022-07-20 Kraft Foods R & D, Inc. Procédé de production d'un produit à base de chocolat
EP2567621A1 (fr) * 2011-09-12 2013-03-13 Kraft Foods R & D, Inc. Procédé de production de chocolat
CN104684404B (zh) 2012-09-28 2019-03-05 Wm.雷格利Jr.公司 耐热巧克力
EP2862449A1 (fr) 2013-10-18 2015-04-22 Bühler AG Procédé et utilisation d'un appareil de trempe continu de masse de chocolat comprenant des cristaux
JP6347506B2 (ja) * 2014-03-03 2018-06-27 株式会社明治 油性菓子の製造方法
AU2015229901B2 (en) * 2014-03-11 2018-11-08 Mars, Incorporated Heat resistant confections
GB201407396D0 (en) 2014-04-28 2014-06-11 Mars Inc Confectionary treatment
PL3344048T3 (pl) * 2015-09-01 2021-10-25 Koninklijke Douwe Egberts B.V. Sposób wytwarzania proszku mlecznego
US11357240B2 (en) * 2015-11-30 2022-06-14 Societe Des Produits Nestle S.A. Bulk sugar replacer
AU2021391718A1 (en) 2020-12-01 2023-06-22 Cargill, Incorporated Method for preparing a chocolate product
WO2022117179A1 (fr) 2020-12-01 2022-06-09 Carmel B.V. Procédé de préparation d'un produit à base de chocolat
CN116507213A (zh) 2020-12-01 2023-07-28 嘉吉公司 用于制备巧克力产品的方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1364192A (en) * 1919-04-02 1921-01-04 Friedman Jacob Process of making soluble chocolate
US2480935A (en) * 1945-08-09 1949-09-06 Gen Foods Corp Chocolate products
US2487931A (en) * 1947-05-01 1949-11-15 Latamer Harry Edimble product and method of making the same
US2863772A (en) * 1956-04-09 1958-12-09 Gen Foods Corp Chocolate product and process
US3098746A (en) * 1960-09-02 1963-07-23 Peter P Noznick Process of preparing a compressed chocolate chip product and the resulting product

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996017523A2 (fr) * 1994-12-09 1996-06-13 Cadbury Schweppes Plc Procede de fabrication d'un chocolat a faible teneur en graisses
WO1996017523A3 (fr) * 1994-12-09 1996-08-22 Cadbury Schweppes Plc Procede de fabrication d'un chocolat a faible teneur en graisses
US5989619A (en) * 1994-12-09 1999-11-23 Cadbury Schweppes Plc Process for manufacture of reduced fat chocolate
US6419970B1 (en) 1997-01-11 2002-07-16 Mars, Incorporated Methods of setting chocolate and products produced by same
US6488979B1 (en) 1998-06-16 2002-12-03 Victor R. Davila Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity
US6841186B2 (en) 1998-06-16 2005-01-11 Victor R. Davila Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity and products made thereby
WO2010143067A1 (fr) 2009-06-12 2010-12-16 Mars, Incorporated Compositions de chocolat contenant de l'éthylcellulose
US8940354B2 (en) 2009-06-12 2015-01-27 Mars, Incorporated Polymer gelation of oils
US11241021B2 (en) 2009-06-12 2022-02-08 Mars, Incorporated Chocolate compositions containing ethylcellulose
US12016347B2 (en) 2009-06-12 2024-06-25 Mars, Incorporated Chocolate compositions containing ethylcellulose
US11896018B2 (en) 2010-11-15 2024-02-13 Mars, Incorporated Dough products comprising ethylcellulose and exhibiting reduced oil migration

Also Published As

Publication number Publication date
BR6244882D0 (pt) 1973-05-17
US3218174A (en) 1965-11-16
SE311799B (fr) 1969-06-23
ES282763A1 (es) 1963-02-01
GB1000159A (en) 1965-08-04
DK104602C (da) 1966-06-06

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